Mexican > Enchilada > Cheese Enchiladas

Oaxaca Cheese Enchiladas Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of Oaxaca cheese, shredded
- 1/2 cup of onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 2 cups of tomato sauce
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste

Special equipment needed:
- Skillet
- Baking dish
- Aluminum foil

Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until tender.
3. Add the tomato sauce, cumin, oregano, salt, and pepper. Simmer for 10 minutes.
4. In a separate skillet, heat the tortillas until they are soft.
5. Dip each tortilla into the tomato sauce mixture, then place a handful of shredded Oaxaca cheese in the center of the tortilla.
6. Roll the tortilla tightly and place it seam-side down in a baking dish.
7. Repeat with the remaining tortillas and cheese.
8. Pour the remaining tomato sauce over the enchiladas.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6.

Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 670mg
Carbohydrates: 27g
Fiber: 4g
Sugar: 6g
Protein: 14g

Substitutions for ingredients:
- Oaxaca cheese can be substituted with Monterey Jack cheese.
- Tomato sauce can be substituted with enchilada sauce.

Variations:
- Add cooked chicken or beef to the filling for a heartier meal.
- Top the enchiladas with sliced avocado and sour cream.

Tips and tricks:
- To prevent the tortillas from cracking, heat them in the skillet until they are soft and pliable.
- Use a spoon to spread the tomato sauce evenly over the tortillas.
- Make sure to cover the baking dish with aluminum foil to prevent the enchiladas from drying out.

Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the enchiladas in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
Serve the enchiladas on a platter and garnish with chopped cilantro and sliced jalapeños.

Garnishes:
Chopped cilantro, sliced jalapeños, sliced avocado, and sour cream.

Pairings:
Serve the enchiladas with a side of Mexican rice and refried beans.

Suggested side dishes:
Mexican rice and refried beans.

Troubleshooting advice:
- If the tortillas crack while rolling, heat them in the skillet for a few more seconds until they are soft and pliable.
- If the cheese doesn't melt, place the enchiladas under the broiler for a few minutes until the cheese is bubbly and golden.

Food safety advice:
Make sure to cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Oaxaca cheese is a stringy, semi-hard cheese that originated in the Mexican state of Oaxaca. It is commonly used in Mexican cuisine, particularly in dishes like quesadillas and enchiladas.

Flavor profiles:
The Oaxaca cheese enchiladas are savory and slightly spicy, with a rich tomato sauce and melted cheese.

Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.

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Region: Mexican

Taste: Savory, Cheesy, Spicy, Tangy, Smoky, Creamy